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Sweet Potato, Apple and Corn Coconut-Curry Chowder
This beautiful chowder is hearty, but not too heavy. It’s warm and a little spicy with perfectly balanced sweet and savory flavors. It’s absolutely wonderful on its own or as a second course with grilled or roasted chicken, turkey or pork.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 cups
Ingredients
- 4 - 6 tablespoons canola oil divided
- 8 cups sweet potatoes peeled and diced (about 3 pounds/3 large)
- 2 cups white or yellow onion diced (about 1 large onion)
- 2 cups crisp apples cored & diced (about 2 medium apples)
- 4 tablespoons Homemade Spicy Curry Seasoning Blend + more to taste
- 3 cups apple cider
- 3 cups chicken or vegetable stock
- 1, 13.5 oz. can unsweetened coconut milk
- 5 cups frozen yellow sweet corn kernels
Garnishes:
- ¼ cup unsweetened raw coconut chips + more to taste toasted
- ½ cup fresh cilantro or parsley chopped + more to taste
Instructions
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Make the Homemade Spicy Curry Seasoning Blend (recipe here).
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In a Dutch oven or large soup pot, heat 4 tablespoons of oil over medium heat. Add diced sweet potatoes and apple cider and stir well. Cover and cook for 15 – 20 minutes to par-cook the sweet potatoes, stirring every five minutes.
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Add diced onions and apples, Homemade Spicy Curry Seasoning Blend, remaining 2 tablespoons of oil (optional), coconut milk, and chicken or vegetable stock. Stir well, and allow to simmer (uncovered) for about 20 minutes. Stir occasionally.
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Add the sweet corn kernels and stir again. Reduce heat to low, cover the pot and simmer for an additional 20 – 30 minutes. Stir often so everything cooks evenly and flavors are completely distributed.
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Using an immersion blender, lightly puree the ingredients right in the pot. Make sure to leave some ingredients in pieces for a fabulously chunky, chowder-y texture. If you don’t have an immersion blender handy, you can also spoon about 3 cups of the chowder into a blender or food processor, and then return blended ingredients to the pot and stir.
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To toast the coconut chips (or large flakes): Toss them into a sauté pan over medium heat until lightly toasted.
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To serve, spoon chowder into bowls and sprinkle with toasted coconut flakes and/or chopped cilantro or parsley.
Recipe Notes
*The Homemade Spicy Curry Seasoning Blend recipe makes approximately 7 tablespoons of seasoning. Keep the extra mix in a covered spice jar and away from direct sunlight; use to season meats, veggies and sauces.
*Keep any leftover chowder in the refrigerator in an air-tight container for up to three days, or freeze to enjoy another time.
*This dish was inspired by a recipe by Bobby Flay on Food Network.